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Myco‐protein —a new food
Author(s) -
SADLER MICHÈLE
Publication year - 1990
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.1990.tb00089.x
Subject(s) - microfungi , microbiology and biotechnology , food science , fermentation , food protein , production (economics) , food processing , human nutrition , business , biology , botany , economics , macroeconomics
Summary Until recently the main contribution of micro‐organisms to the human diet has been through fermentation, which is the basis of many traditional foods and drinks. The successful production of myco‐protein marks a new role in the diet for microfungi, and is a good example of the modern application of biotechnology to food production.